Monthly Archives: January 2014

Frozen Chocolate, Peanut Butter and Banana Loaf

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Frozen Chocolate, Peanut Butter and Banana Loaf
PREP: 40 MINS TOTAL TIME: 3 HOURS 30 MINS SERVINGS:16

Even if it’s cold outside, you can’t go wrong combining chocolate and peanut butter. May I suggest adding a beverage of red wine, or perhaps the Mexican Hot Chocolate recipe that I shared if your chocolate addiction runs deep like mine. Enjoy Chocolate friends of TenaciousM!

INGREDIENTS

12 ounces semisweet chocolate, chopped into small pieces
3/4 cup creamy peanut butter
2 ripe bananas
1 cup heavy cream, whipped to stiff peaks (about 2 cups)
1/2 cup roasted salted peanuts, chopped
Nonstick cooking spray and waxed paper, for loaf pan

DIRECTIONS

STEP 1
Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray; line with waxed paper, leaving overhang on both long sides. Set aside.

STEP 2
Melt chocolate; cool to room temperature. Meanwhile, in a food processor, puree bananas until smooth.

STEP 3
Stir peanut butter into cooled chocolate until combined, then stir in banana puree. Gently fold in whipped cream until combined. Pour into prepared pan; top with peanuts. Fold waxed paper over top; wrap tightly in plastic. Freeze until firm, at least 3 hours.

STEP 4
To serve: Remove loaf from pan (run a hot towel across sides and bottom of pan, if necessary). Slice about 1/2 inch thick, as needed.

SUNDAY REFLECTIONS

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Genesis 9:12

And God said, “This is the sign of the covenant I am making between me and you and every living creature with you, a covenant for all generations to come.

Take What You Need.3

E&B World Music Showcase-MC Solaar

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Never discount the educational value of “Sex In The City”. It’s where I first became aware of french rap, specifically a rapper by the name of MC Solaar. “La Belle et Le Bad Boy” (The beauty and the bad boy) is the seventh song on the 2001 album Cinquième, and it was featured on the final episode of the show in 2004. I had to find out more about the artist and his origin.

MC Solaar, born Claude M’Barali, March 5, 1969, is a francophone hip hop and rap artist. He is one of the most internationally popular and influential hip hop artists. MC Solaar is known for his complex lyrics, which rely on word play, lyricism, and inquiry. In the English-speaking world, Solaar was signed by London acid jazz label Talkin’ Loud and recorded with British group Urban Species and the late Guru, member of the acclaimed New York duo Gang Starr.

M’Barali was born in Dakar, Senegal to parents from Chad. When he was six months old, due to the political troubles in Senegal, his parents emigrated to France where they settled in the Parisian suburbs; initially in Saint-Denis, subsequently Maisons-Alfort and finally Villeneuve-Saint-Georges. At twelve he went to live with an uncle in Cairo, Egypt for nine months where he discovered the Zulu Nation and became fascinated with the rapping styles of Afrika Bambaataa. He coined the stage name MC Solaar in his teens from his graffiti tags “SOAR” and “SOLAAR”. Credit: Wikipedia

http://www.youtube.com/watch?v=ISy8ta10exg

Chocolate and Apricots Grilled Mascarpone Cheese Sandwich

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Happy Saturday!! I am so grateful for this weekend after a week of cold, harsh weather. This decadent dish is similar to a stuffed french toast teetering the line of eat-with-your-hands or a fork. Either way it’s indulgent and decidedly delicious. Tart, lightly sweet, and showered in dark chocolate – a special way to welcome in a leisurely weekend.

Grilled Mascarpone cheese with Apricots and Chocolate

SERVINGS: 4

Ingredients

1 cup dried apricots
1 tsp orange zest
1 orange (large)
vanilla bean (split down the middle)
1/2 cup water
3 eggs
1 cup milk
1/2 tsp cinnamon
1 tsp vanilla
1 tbsp sugar
1/4 tsp kosher salt
1 loaf challah (or Brioche cut in 1” slices)
8 ozs mascarpone (tub)
apricots (I recipe stewed)
1 bread (recipe, dip)
3 ozs dark chocolate

Preparation

For Stewed Apricots:
1 cup dried apricots
1 teaspoon orange zest
juice from one large orange
vanilla bean, split down the middle
½ cup water

Combine all the ingredients in a small sauce pan. Cover and let simmer for 10 minutes. Remove the cover and continue to simmer until most of the liquid is gone. Use a wooden spoon to smash and break up the apricots just a bit.
Let cool for about 20 minutes, or until just warm.

For Bread Dip:
3 eggs
1 cup milk
½ teaspoon cinnamon
1 teaspoon vanilla
1 Tablespoon sugar
¼ teaspoon kosher salt

Whisk all the ingredients together in a shallow bowl or pie plate.

For the sandwich you’ll need:
1 loaf Challah or Brioche cut in 1” slices
1 8oz tub Mascarpone
1 recipe (above) stewed apricots
1 recipe (above) bread dip
3 oz dark chocolate

Pre-heat an indoor grill or grill pan.
Quickly dip one slice of bread into the bread dip and let the excess drip off.
Add about 2 Tablespoons Mascarpone to the bread. Top with several pieces of stewed apricots and finish with finely shaved dark chocolate.
Top the sandwich with another piece of bread that has been quickly dipped in the bread dip.

Immediately grill until grill marks form, cheese and chocolate are melted and the bread is cooked through – about 5-7 minutes. Slice, dust with powdered sugar and serve immediately.

Hawaiian Haupia Chocolate Pie

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Haupia Chocolate Coconut Pie is awesome and I’m not even that crazy about coconut. If you’re looking for a unique, easy dessert – give haupia a try. It didn’t take a great deal of time to put it together.

Haupia is a type of Hawaiian coconut pudding. It was most likely brought to Hawaii from Guam around the time of the Second World War. Today, it is served at luaus and other parties and is very popular throughout the Islands.

Haupia Chocolate Coconut Pie

Here is how you make it:

Ingredients:
Crust:
2 cups all-purpose, unbleached flour
1 cup of butter
1/4 cup brown sugar
1/2 cup macadamia nuts, unsalted – coarsely chopped

Pie Filling:
8 ounces semi-sweet chocolate
1-1/2 cups of milk
20 ounces of coconut milk
1-1/2 cups of water
3/8 cup of cornstarch
1-1/2 cups of sugar

Preparation:
Crust:
Preheat oven to 350 degrees.
Coarsely chop macadamia nuts.
Cut butter into pat sized pieces.
Mix butter into flour with a wooden spoon, chopping butter into small pieces coated with flour.Add brown sugar and macadamia nuts to the flour and sugar mixture. Mix thoroughly. Dump mixture into a 9×9 or 9×13 baking pan. Pack the mixture down with your hands to cover the bottom of pan and up about an inch along the side of the pan. Bake for 15 minutes at 350 degrees.

Pie Filling:
Mix the coconut milk, milk, and sugar together in a pot or saucepan.
In a bowl mix together the water and corn starch. Bring coconut milk mixture to a boil over medium heat then reduce heat to simmer. Slowly stir in corn starch mixture into the coconut milk mixture and whisk it until it is well mixed and it has thickened.

Microwave chocolate pieces for a minute or so in a bowl so the chocolate is just melting together. Separate the coconut mixture into two equal parts. Add the melted chocolate to one of the parts, mixing it thoroughly and pour evenly onto the pie crust. Gently spoon the other half of the haupia (coconut mixture) on top of the chocolate layer.

Chill in the refrigerator for at least 2 hours. Garnish with whipped cream and shaved chocolate.

Authenticity: Your Greatest Leadership Asset

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I am determined to make myself a better leader, and I just may be able to take some of you with me on this journey. I wouldn’t bother if I didn’t always end up in a leadership role in almost every area of my life. I once had a corporate trainer tell me that if you label someone a leader and continue to treat them as such, they will begin to exhibit the traits whether they particularly want the job or not. Obviously, negative labels work the same way. I personally blame my first grade teacher, Mrs. Haynes, for planting this leadership bug in me. The label: Tall kid leads the line. I ran into her at Wal-Mart in Huntsville, Texas a couple of months ago when I was visiting the family and got the chance to tell her how she was still impacting my life today, LOL! She seemed to love that.

How many times have you been at the dinner table with family or friends and the next question is: “What does everybody want to do next?” Some folks just sit there and wait on the answer, and I feel as though they are asking me to decide. So the label of leader sticks with me, and I’ve decided to embrace that role more effectively and authentically. I truly appreciated the following post by Susan Tardanico, and wanted to share it with you.

Authentic Leadership

Susan Tardanico, Contributor
Forbes.com 9/08/2011

Phonies. Have you ever worked for one? They say one thing and do another. They
tell people what they want to hear. Their views morph with popular opinion.
They’re the ones you can’t pin down, and they avoid taking a stand on just
about anything. When we work for someone we deem inauthentic, we do not
willingly support them because we don’t trust them. On the flip side, research
reveals that when we believe a leader is the real deal –- a person of
integrity and character – we are much more likely to go the extra mile and
stand by them in the best and worst of times. With trust in leaders at
all-time lows, it’s time to consider that personal authenticity may be our
greatest leadership asset.

I used to believe that phonies made a conscious decision to hide their true
selves from the rest of the world in a duplicitous identity shell-game. But
after working with leaders for many years, I’ve concluded that only a small
percentage is actually that Machiavellian and that the majority is simply
lost. They don’t know who they are, and nowhere does this become more obvious
than when they’re in a visible leadership role.

Perhaps in all the gymnastics of leadership – the politics, the management
fads and techniques, the expected behaviors imposed on us by our bosses,
organizations and subordinates – we’ve lost ourselves as people. Or maybe
we never really found ourselves to begin with. Leadership guru Warren Bennis
said that letting the self emerge is the essential task of leaders. Indeed,
leadership is, first and foremost, all about you. People often have a
misguided notion that leadership is about everyone else. But if a leader
hasn’t journeyed inside first to get clear on his or her values, strengths,
passion and vision, their lack of authentic grounding will cause them to
behave in inconsistent ways, eroding trust and undermining their leadership
effectiveness.

Curiously, most MBA and leadership development programs barely focus on
the topic of authenticity. There are many assessment tools that help leaders
become more aware of their management style and how they’re perceived, but
most stop short of helping them dig down deep and answer some fundamental
questions about who they are and how it manifests in their leadership. Maybe
there’s an assumption that these questions already have been asked and
answered; that we’ve all heeded the words of the great Socrates who implored
us to “know thyself.” But experience tells us otherwise. Take an informal
polling of your friends and colleagues. Chances are they, like most people,
are unable to answer four basic yet all-important questions: What’s most
important to you? (Core values) What are you good at? (Strengths) What excites
and inspires you? (Passion) What do you want? (Vision).

If you don’t know how to answer some or all of these questions, you’re not
alone. Answering them fully and honestly is not an easy task because it
requires intense introspection. But the payoff can be transformational, giving
you the kind of clarity that enables you to lead your life, lead others and
manage your career with intention, making choices that are more aligned with
who you are, and in the process, gaining the commitment and loyalty of those
around you.

Values
Our values are what we believe and stand for; our convictions about the things we deem to be most important in life. Values are the stuff of our character; the core of what drives and fulfills us. To get clearer on your values, try using the “Values Explorer” tool from the Center for Creative Leadership. To successfully identify your core values, you must suspend your inner judge and set aside what you believe society, your family or anyone else expects of you. If you make choices based on what you should care about – or shouldn’t care about – then you are moving further away from the core of who you are – not closer to it. When identifying your values system, there are no right or wrong choices – just authentic and inauthentic ones. Then, think about how you’re living and leading within the context of your top five values. Ask yourself, “are my values evident in how I behave, the choices I’ve made and the way I communicate? Am I truly using my own voice?”

Strengths
As leaders, job No. 1 is to surround ourselves with the right people; to build
a team with complementary strengths and diverse perspectives. How can we
effectively accomplish this if we don’t understand our own strengths and, in
turn, are able to recognize the strengths in others? Strengths are our innate
talents, the things we’re naturally good at. Business culture has long been
focused on trying to address the weaknesses in people versus unlocking the
potential of their strengths. As women, we tend to focus more intensely on our
weaknesses than men do. This translates into missed opportunity for us as
leaders and organizations.

Passion
Simply put, passion is what jazzes and excites us; what consumes us with
palpable emotion. When we’re engaged in something we’re passionate about,
we tap into a seemingly unending wellspring of energy and resilience.
If you are unclear on what you’re truly passionate about, the best thing you
can do is pay attention. Only you know how you feel as you move through the
circumstances and activities of your life. Where do you find your greatest
joy? In what circumstance do you feel you’re in the zone, in harmony with all
that’s around you, excelling without even trying, filled with unending energy?
Many people feel that when it comes to our work life, having passion is nice
but not necessary. I cannot think of worse drudgery than getting up every day
and doing something you’re not passionate about. Passion is what carries you
through the tough times, helps you inspire others and excel at what you do.

Vision
Our vision is our desired destination; the end-game we’re striving to achieve.
It’s what we want. Writing a personal vision statement is a very powerful,
often life-changing exercise because it focuses, informs and illuminates your
way forward. You describe in vivid terms the ideal picture of all aspects of
your life – career, family, community, health, spirituality — unbounded by
current constraints and circumstance. A good vision answers the questions,
“what do I want to be, do, have, and contribute in life?”

Developing a vision requires you to think big and long-term. Try not to get
caught up in issues of process (how you will get there) – that’s the job of
strategies and tactics. Also, understand that you won’t travel a completely
linear path from current state to the achievement of your vision. Finally,
remember that your vision will evolve over time. The key is to get started!
Leadership may ultimately be about leading and inspiring others, but it begins
inside, with each of us as individuals. Our ability to achieve greatness as
leaders hinges on our ability to know ourselves, know what matters, and act in
accordance with who we are. When we go through the process of exploring
each of these “prongs of authenticity,” we gain inspiring and invigorating
clarity that helps us be exceptional leaders — of our lives and of other
people.

Chocolate-Caramel Trifle with Raspberries

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Chocolate Caramel Trifle with Rasberries

Bad weather days require CHOCOLATE! Nothing improves my outlook on life like discovering new ideas for appreciating chocolate! This is a light dessert that’s relatively easy to make, but provides a very lovely presentation. Enjoy!

Notes: Make and cool pastry cream while cake bakes and cools. For a nonalcoholic version, substitute a hazelnut- or raspberry-flavor syrup for the liqueur; the trifle will be somewhat sweeter.

Ingredients

About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
About 1 1/2 cups all-purpose flour
4 ounces semisweet chocolate
1 cup sugar
2 large eggs
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
3/4 cup hazelnut- or coffee-flavor liqueur (see note)
Caramel Pastry Cream (See recipe below)
1 1/2 cups fresh raspberries (6 oz.), rinsed and drained

Preparation

1. Butter and flour a 9-inch square baking pan.
2. Coarsely chop 3 ounces of the chocolate and place in a microwave-safe bowl. Heat in a microwave oven on full power (100%), stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes total.
3. In a large bowl, with a mixer on medium-high speed, beat 1/2 cup butter and the sugar until fluffy. Add eggs and vanilla and beat until well blended. Stir in melted chocolate.
4. In another bowl, mix 1 1/2 cups flour, baking soda, and salt. Add flour mixture and milk to butter mixture, stir to combine, then beat until well blended. Scrape batter into prepared pan and spread level.
5. Bake in a 350° regular or convection oven until cake begins to pull from pan sides, 40 to 50 minutes. Let cake cool to room temperature in pan on a rack, about 1 1/2 hours.
6. Run a thin knife between cake and pan sides and invert onto a board to release. Cut cake into 1- to 1 1/2-inch cubes. Layer a third of the cubes in the bottom of a 3- to 3 1/2-quart trifle bowl or other straight-sided glass bowl. Drizzle 1/4 cup liqueur evenly over cake. Spoon a third of the Caramel Pastry Cream over cake and spread level. Repeat to make two more layers each of cake, liqueur, and pastry cream, ending with pastry cream. Cover and chill at least 2 hours or up to 1 day.
7. Finely chop remaining 1 ounce chocolate or scrape into curls. Arrange raspberries on trifle and sprinkle chocolate evenly over berries. Scoop onto dessert plates to serve.

Caramel Pastry Cream Recipe Ingredients

1 1/2 cups sugar
2 2/3 cups milk
4 large egg yolks
1/4 cup cornstarch
1 1/2 cups whipping cream

Preparation

1. In a 10- to 12-inch nonstick frying pan over medium-high heat, tilt and stir sugar until melted and amber-colored, 8 to 10 minutes. Pour onto a sheet of foil (about 12 by 18 in.) and let cool to room temperature, about 20 minutes. Peel off foil and break caramel into chunks; put in a food processor or blender and whirl into a fine powder.
2. Combine milk and caramel powder in a 1 1/2- to 2-quart pan; stir over medium heat just until caramel is dissolved (it will form lumps, then melt; do not boil), 9 to 10 minutes.
3. In a small bowl, beat egg yolks to blend. Add cornstarch and whisk until smooth. Pour about 1/2 cup of the hot milk mixture into yolks and whisk until blended, then whisk yolk mixture into pan and stir over medium-high heat just until mixture boils and thickens, 3 to 4 minutes.
4. Rub pastry cream through a fine strainer set over a bowl; discard residue. Cover pastry cream and chill about 1 hour, or nest bowl in ice water and stir until cool, about 30 minutes.
5. In a large bowl, with a mixer on high speed, beat the whipping cream until it holds soft peaks. Gently stir the whipped cream into the cool pastry cream.

Balmain Pre-Fall 2014 Collection

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I am excited about some of the designer clothes being shown for 2014. My affection for animal prints, ethnic and multicultural influences remains predominant, and I am happy to see the look evolve in such a sleek, understated chic manner. A true Parisian powerhouse, Balmain was founded many years ago by couturier Pierre Balmain, and was kick-started back into fashion-prominence in 2005 by the valiant Christophe Decarnin. Now with Olivier Rousteing at the helm as Creative Director, the label continues to deliver decadent rock-inflected glamour with ultra sexy, severe and distinctive collections for both women and men. I really like the styling of the garments which gives me ideas to reinvent items already in my closet.

Our love for Olivier Rousteing only deepens with the launch of his Pre-Fall 2014 collection. His aim was to push the idea that his brand is for women of different cultures, ethnicities, and price ranges.

The result was a sort of safari-meets-hip-hop aesthetic, which pulled inspiration from Peter Beard’s photography of Iman in Africa, back in her early modeling days. We can definitely see his muse Rihanna rocking the little miniskirts. Enjoy!

By Charlotte Pratt for Style Pantry
On January 21, 2014

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LTD – Over The Hump Old School Sound Check

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Happy Thursday!!

LTD is a favorite… A 1970’s band originally called Love Men Ltd., who would later become known as L.T.D. The band recorded hit singles such as “(Every Time I Turn Around) Back in Love Again”, “Concentrate on You,” “Love Ballad” and “Holding On (When Love Is Gone)”. At first, Jeffrey Osborne was a drummer, sharing lead vocal duties with his brother Billy, but by 1978 he became the group’s primary lead vocalist. He and Billy both left L.T.D. in early 1980 to start solo careers.

http://www.youtube.com/watch?v=QaJ1dFWd6-U

Italian Chocolate Panna Cotta

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Panna cotta has become a very popular dessert on our shores these last few years, and for good reason. It’s a luscious, totally Italian custard, no eggs, just cream and flavorings. This is good served alone or with the slightest dusting of finely ground cocoa nibs or shaved chocolate. Panna cotta is usually vanilla—this one is for us chocolate lovers.

Panna cotta 3

Ingredients:
1 1/2 cups heavy cream
1 1/4 tsp. plain gelatin
1/4 cup mascarpone cheese or additional heavy cream
2 tbsp. granulated sugar
Pinch of salt
2 oz. bittersweet or semisweet chocolate, finely chopped

Instructions:
Coat four 5-oz. ramekins or 6-oz. custard cups lightly with flavorless oil.

Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.

Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.

Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl with a pour spout. Divide the mixture evenly among the ramekins and let cool to room temperature.

Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.

To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate.